Tripe Stew

Method

Clean the tripe thoroughly under cold running water, then blanch in boiling salted water for 10 minutes and cut into bite-sized pieces. Heat oil in a large pot and brown the tripe in batches, then set aside. In the same pot, sauté diced onions, garlic, carrots, and celery until softened, then stir in tomato puree and paprika. Deglaze with white wine, scraping up any browned bits, then return the tripe to the pot with stock, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 2 hours until the tripe is tender. Add diced potatoes and continue simmering for a further 30 minutes until cooked through. Season with salt and pepper to taste and serve hot.